Chandeliers, Champagne and CCC

Clark Cooper Concepts puts on a tasty face at The Dunlavy for special friends. LeZu Photography

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Breyn Quinn, Lupe Cheney, Lacey Withers

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Artist Betirri Bengston

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Paella from Ibiza on the table at The Dunlavy.

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Rachel Sandage, Megan Finegan, Renato Alarcon

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Mountains of proscuitto from Coppa

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Chef Brandi Key, Brasserie 19 GM Bradford McKnight

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Lil Newman, Neal Hamil, Erin Parker

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Belvedere Peach Collins and Aperol Bettys for guests

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Punk's fried chicken, mashed potatoes and biscuits

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Derrick & LaTanya Hamilton

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Tammy & Tim Andrean, Steve Doss

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SaltAir seafood sampling

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Clark Cooper Concepts puts on a tasty face for special friends. LeZu Photography

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Jailyn Marcel, Kara Smith

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Neal Hamil

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Clark Cooper Concepts puts on a tasty face for special friends.

The invitation was to “Sip & Socialize Under the Chandeliers” at The Dunlavy. The hosts from Clark Cooper Concepts left out the part about grazing through a bountiful field of offerings from the firm’s family of popular restaurants. What a yummy surprise. Punk’s fried chicken and biscuits, Ibiza’s to-die-for paella, Coppa’s bounty of Italian charcuterie and more.

Calories? Who’s counting!

The cocktail hour, hosted by Clark Cooper Concepts’ catering team and culinary director Brandi Key, was aimed at friends and corporate event planners for the purpose of showcasing the various entertaining opportunities available under the CCC umbrella. Representatives from each of the firm’s establishments joined the party with loads of info for those with booking power.

To whet appetites for a CCC-planned event, guests were served Belvedere Peach Collins and Aperol Betty plus an array of wine. Food stations represented each of the restaurants, including a carving station and cheese and antipasti display from The Dunlavy; shucked oysters, shrimp cocktail and crab fingers from SaltAir’s raw bar; and deviled eggs and beef tartare from Brasserie 19.

Dinner tables were set as if for a fancy party, cocktail tables had their role, and sample menus were scattered around, everything orchestrated to entice the 150 guests to book their next dinner or special event with Clark Cooper Concepts. And if that was not enough, swag bags included splits of Chandon bubbly and delish homemade cookies.